Chocolate Truffle Loaf
This is very rich ambrosia for chocoholics, and very good for many other people as well. As it contains protein, vitamins A, B 1 (thiamine), B9 (riboflavin), B3 (niacin), D, E and K, iron and calcium, this pudding could also he construed as quite nutritious! If you would like to 'dilute' the richness, line the terrine, tin or basin with sponge cake before filling with the chocolate mixture.
INGREDIENTS:
300 ML/10 FL OZ WHIPPING
OR DOUBLE. CREAM
1 VANILLA POD
300 G/10 OZ PLAIN CHOCOLATE, CHOPPED
1 TBSP INSTANT
COFFEE GRANULES
2 TBSP COGNAC
1 TBSP WATER
55 G/2 OZ UNSALTED BUTTER, CHOPPED
4 EGG YOLKS, SIZE 2
DECORATION:
COCOA POWDER, FOR SIFTING
WHIPPED CREAM
GRATED PLAIN CHOCOLATE
TO SERVE:
COLD CUSTARD OR SINGLE CREAM
DIRECTIONS:
Slowly heat the cream and vanilla pod to just on simmering point, cover, remove from the heat and leave until cold.
Place the chocolate, coffee granules, Cognac and the water in a heatproof bowl placed over a saucepan of hot water and leave, stirring occasionally, until melted and smooth. Remove the howl from the heat and leave to cool slightly.
Beat the butter and egg yolks together until pale and fluffy, then, using a large, metal spoon, gently fold in the chocolate mixture.
Strain the cream and whip until soft peaks form. Using a large metal spoon, gently fold into the chocolate mixture.
Line a 850 nil—I.2 litre/11/2-2 pint terrine, loaf tin or freezer-proof basin with cling film. Spoon in the chocolate mixture, smooth the surface and place in the freezer for about 2 hours until firm but not frozen.
Unmould the pudding, carefully remove the cling film, sift over cocoa powder and decorate with whipped_ cream and grated plain chocolate. Serve with cold Custard or single cream.
Lightly brush the sides and bottom of a 20 cm/8 inch loose-based springform cake tin with a flavourless vegetable oil.
To make the crust, mix the ingredients together, then spoon evenly over the base of the tin and press down lightly.
Place the water into a small heatproof bowl, sprinkle the gelatine over the top and
leave for about 5 minutes until the gelatine becomes spongy.
Meanwhile, place the lemon rind, egg yolks and sugar in a mixing bowl and whisk together until pale and thick enough to support a trail of mixture when the beaters are lifted.
When the gelatine has become spongy, place the bowl over a saucepan of hot water and leave until the gelatine has melted, stirring occasionally. Remove the bowl front the heat and allow to cool slightly.
Stir a little of the single cream into the gelatine, then stir in the remaining single cream.
Put the cottage cheese into a bowl and stir in the single cream and lemon juice. Using a large metal spoon, lightly fold into the egg yolk mixture and leave until thick but not quite set.
In a clean, dry bowl, whisk the egg whites until stiff but not dry, then, using a large metal spoon, lightly fold into the egg yolk mixture in four hatches, including all but 2 tablespoons of the double cream at the same time. Pour into the tin and place in the refrigerator until set.
Remove the sides of the tin, then, using a fish slice, carefully lift and slide the pudding onto a cold plate. Decorate with the remaining doable cream and crystallized lemon slices.
